A01=Maria Jose Sevilla
andalusian
Author_Maria Jose Sevilla
basque
beans
castilian
catalan
Category=NHT
Category=WBN
chili peppers
climate
cocinas
cocoa
cooking
creativity
eggplant
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
flavour
folklore
food
food traditions
foodways
galician
geology
greek
history
immigration
influence
ingredients
innovation
jewish
melting pot
middle east
moors
nonfiction
olive oil
pomegranates
pork fat
potatoes
regional
regional food
roman
spain
spanish cuisine
tomatoes
tradition
Product details
- ISBN 9781836390817
- Dimensions: 156 x 234mm
- Publication Date: 01 Aug 2025
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Paperback
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Spanish cuisine, a rich tapestry of cultures, flavours and ingredients, has been shaped by Greek, Roman, Jewish, Moorish and Middle Eastern influences. The diverse climate and geography of Spain have fostered a variety of regional food traditions, including Basque, Galician, Castilian, Andalusian and Catalan. Over time, the cuisine has evolved with new ingredients from Italy, France and the Americas, such as cocoa, potatoes, tomatoes, beans and chili peppers.
Now in paperback, this is the first English-language book to trace the history of Spanish food from antiquity to today. María José Sevilla masterfully intertwines the history of Spanish cuisine with the factors that have shaped its development and characteristics, highlighting Spain’s evolving relationship with food and cookery.
María José Sevilla's previous books include Life and Food in the Basque Country (1989), Spain on a Plate (1992) and Mediterranean Flavours (1995). She lives in London, UK, and the Sierra de Aracena in Andalusia, Spain.
